Zucchini Potato Pancakes

Zucchini. It’s such a summer treat- light and airy when raw, juicy and sweet when roasted and adaptable when shredded. Farmers are practically giving away their zucchini stock. There’s just too much of it!

Which means it’s time for a zucchini-heavy summer recipe!

Zucchini Potato Pancakes

Courtesy Cornell Cooperative Extension of Saratoga

Prep time: 12 minutes Active cooking time: about 15 minutes

Special Equipment:

Nonstick or cast iron skillet

Grater

Ingredients:

3 cups shredded zucchini, about 1 medium

3 cups shredded potato, about 2 medium

1/4 cup minced onion

1/4 cup flour*

1 egg

1 tsp salt, divided

Pepper to taste

Grate the zucchini and potato into a sieve. Toss with 1/2 tsp salt and let sit over a sink or bowl for 10 minutes, pushing moisture out every few minutes.

Why? The abundance of moisture in zucchini and potatoes will make the pancakes soggy and they will take much longer to cook. By salting, water is drawn out of the cells and drained away.

Pat zucchini and potato with paper towels or tea towels. In a mixing bowl beat the egg. Stir in the shredded vegetables, onion, rest of the salt, and flour.

Prepare a skillet, either non-stick or cast iron, with vegetable oil or olive oil. (About 2 teaspoons oil in a 19” skillet will do) Heat to medium, about 350-365*.

Depending on your preference, you can either make 1/4 cup pancakes, tablespoon pancakes, or teaspoon pancakes. For 1/4 cup pancakes cook for about 4-5 minutes on each side. For table spoon pancakes, about 3 minutes on each side and for teaspoon size about 2 minutes on each side.

Tip: You may need to add more oil to the skillet as you do more batches. Make sure while cooking you leave about an inch between pancakes to avoid heat reduction.

Drain on a paper towel and enjoy plain, with apple sauce, sour cream, snipped chives or any combination of the three.